Asinan Betawi

下ごしらえ

材料

作り方

手順

1. 1

   Prepare the vegetables by thinly slicing the cabbage, dicing the cucumber, and chopping the lettuce.

   約5 分

2. 2

   Blanch the bean sprouts quickly in boiling water for 30 seconds, then immediately drain and rinse with cold water to stop cooking. Drain well.

   約2 分

3. 3

   In a large bowl, combine the sliced cabbage, diced cucumber, blanched bean sprouts, and chopped lettuce. Add the fried tofu cubes.

   約2 分

4. 4

   To make the peanut sauce, combine the roasted peanuts, red chilis, bird's eye chilis (if using), garlic, brown sugar, tamarind paste, rice vinegar, water, and salt in a blender or food processor.

   約5 分

5. 5

   Blend until the sauce is smooth and creamy. If it's too thick, add a little more water, one tablespoon at a time, until it reaches a pourable consistency.

   約3 分

   調理のヒント： Taste and adjust seasonings as needed, adding more sugar for sweetness, vinegar for tang, or chili for heat.

6. 6

   Pour the prepared peanut sauce over the mixed vegetables and tofu in the bowl.

   約1 分

7. 7

   Toss gently to ensure all the ingredients are evenly coated with the sauce.

   約1 分

8. 8

   Let the asinan Betawi rest in the refrigerator for at least 30 minutes to allow the flavors to meld.

   約30 分

   調理のヒント： Chilling helps the vegetables absorb the sauce and enhances the refreshing quality of the salad.

9. 9

   Serve cold, garnished with krupuk for an added crunch.

   約1 分

   調理のヒント： Crush the krupuk just before serving to maintain its crispness.